For a printable version of this recipe, click here.
Serves 4.
Ingredients
3 level tsp. gelatin
1/2 level tsp. salt
1/4 pt. hot water
1 Tbsp. lemon juice
1/4 pt. fresh whipping cream
6 oz. canned asparagus tips, finely chopped
2 eggs
1 level tsp. paprika
8 extra asparagus tips (garnish)
Method
Put gelatin and hot water in a basin.
Stir until dissolved, over a pan of boiling water.
Leave until lukewarm.
Separate the egg yolks from the whites.
Warm the cream and then beat into the egg whites; combine with the dissolved gelatin and stir in the paprika, salt, and lemon juice.
When cold and just beginning to thicken, stir in chopped asparagus.
Beat egg whites to stiff snow and gently fold into the asparagus mixture.
Spoon into 4 large wine glasses and chill until firm. Just before serving, decorate each glass with 2 asparagus tips.
Courtesy of member Eileen Dyer, House of Lancaster Cookery Book, 1986